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Stuffed Zucchini

By Amanda Jaskiewicz

Serves: 4


3 tsp olive oil, divided
1 clove garlic, diced
1 small yellow onion, diced
8 oz mushrooms, diced
1 tbsp balsamic vinegar
3 tbsp whole-wheat bread crumbs
2 tbsp Parmesan cheese
2 zucchini, halved, seeds and pulp removed

Preheat oven to 350°F.
Prepare stuffing: In a large saute pan on medium-high, heat 1 tsp oil. Add garlic, onion and mushrooms. Sauté until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly.
Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes.
Nutrients per 1/2 stuffed zucchini: Calories: 110, Total Fat: 5 g, Sat. Fat: 1 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 12 g, Fiber: 2 g, Sugars: 5 g, Protein: 5 g, Sodium: 135 mg, Cholesterol: 2 mg

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